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All Journal Jurnal Perikanan dan Kelautan Agroteknika Leuit, Journal of Local Food Security PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT (SNPPM) UNIVERSITAS MUHAMMADIYAH METRO
Ginanjar Pratama
Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Mechanical Engineering Public Health

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Formulation of sunscreen cream from seaweed (Turbinaria sp.) and Kaempferia galangal Jumsurizal Jumsurizal; Raja Marwita Sari Putri; Aidil Fadli Ilhamdy; Ginanjar Pratama; Riska Chintami Aulia
Jurnal Perikanan dan Kelautan Vol 9, No 2 (2019)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v9i2.8630

Abstract

Sunscreen cream products are usually derived from ingredients that contain an anti-UV component. Kaempferia galanga and Turbinaria sp. as long as it was known to have a good anti-UV light. However, research on the formulation of sunscreen creams from the two ingredients has never been done, so the need for research from both materials. The objective of this study was to get the best formulation of sunscreen cream from seaweed (Turbinaria sp.) and K. galanga. The treatments used in this study were the ratio between seaweed Turbinaria sp. and K. galanga in a ratio of 1: 1 (Cream A), 1: 2 (Cream B), 2: 1 (Cream C), and control (Cream D). The overall organoleptic value of aroma was not significantly different, whereas the best value for color and texture was found in cream B with an organoleptic value of color 3.27 and texture 3.2. All treatments were homogeneous and had an O/W emulsion type. pH and viscosity values in all treatments were by the applicable cosmetic cream requirements. The highest SPF value was found in cream B with a value of 18.04 ± 4.72. That makes cream B was the best treatment in this study
Evaluation of Body Lotion from Seaweed (Kappaphycus alvarezii) and Jicama (Pachyrhizus erosus) Ginanjar Pratama; Azni Novshally; Azwin Apriandi; Made Suhandana; Aidil Fadli Ilhamdy
Jurnal Perikanan dan Kelautan Vol 10, No 1 (2020)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v10i1.8979

Abstract

The combination of natural ingredients derived from the sea and land for cosmetics has not been done much. Natural ingredients that are known to have good properties for the skin are jicama and seaweed so the objective of this study was to formulate seaweed (Kappaphycus alvarezii) and jicama (Pachyrhizus erosus) as a body lotion. The objective in this study was to determine the best body lotion preparations from seaweed (K. alvarezii) and jicama (P. erosus). The combination of seaweed and jicama as much as 15% with the formulation of seaweed and jicama were F1 (1:2), F2 (1:1), and F3 (2:1) with Completely Randomized Design, respectively. Organoleptic test results from body lotion including aroma, color, texture, and absorption in all treatments were not significantly different, except in controls. In all treatments, the type of emulsions was O/W and homogeneous. The pH values at F0, F1, F2, and F3 were 7.82; 7.97; 8.04 and 8.09. The viscosity test results found that the best treatment was F1 (16,941 cPs), while for antioxidant activity was the F3 treatment (1,656 µg/ml). Based on antioxidant performance, it was best to treat F3 for body lotion from K. alvarezii seaweed and jicama powder.
KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Abstract

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP
Effect of Substitution Kurisi Fish (Nemipterus sp.) for Milk Fish Satay Production Bhatara Ayi Meata; Dwi Mulyani; Sakinah Haryati; Aris Munandar; Ginanjar Pratama; Rifki Prayoga Aditia; Afifah Nurazizatul Hasanah; Devi Faustine Elvina Nuryadin
Leuit (Journal of Local Food Security) Vol 4, No 1 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i1.19641

Abstract

Milkfish satay is a traditional fishery product originating from the Serang area, Banten Province. The main problem with milkfish satay is that the raw material for milkfish is very expensive. Innovation in making milkfish satay can be done by substituting meat from other fish. The purpose of this study was to determine the best formulation of milkfish satay with a combination of milkfish and kurisi fish, and to determine the nutritional content of milkfish satay with a combination of milkfish and kurisi fish. Determination of the best formulation of milkfish satay with the addition of kurisi fish and determining its nutritional value. The formulations tested in the main research were A(100% DB + 0% DK), B(75% DB + 25% DK), C(50% DB + 50% DK), D(25% DB + 75% DK) , E(0% DB + 100% DK). This study was analyzed by organoleptic tests (appearance, color, taste, aroma and texture), proximate (protein, fat, water and ash), microbiology (TPC). Microbiological data were analyzed by means of one-way ANOVA and the organoleptic test was carried out by the Kruskal-Wallis test. If significantly different results were obtained, then Duncan's further test was carried out.
EDUKASI PEMANFAATAN RIMPANG LENGKUAS (A. galanga) SEBAGAI SOLUSI UNTUK MENINGKATKAN NILAI JUAL DI DESA TENJO, BOGOR Rini Yanuarti; Nurfitriyana; Ekadipta; Cindi Septiani; Shafa Tasha Salsadillah; Ginanjar Pratama; Aris Munandar; Diah Kusmardini
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Vol 5 No 1 (2023): SNPPM 5 Universitas Muhammadiyah Metro
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Desa Tenjo merupakan salah satu desa yang terletak di Kecamatan Tenjo, Kabupaten Bogor, Jawa Barat. Desa Tenjo memiliki potensi sumber daya alam yang melimpanh, salah satunya di sektor pertanian. Hasil pertanian yang banyak ditanam salah satunya adalah tanaman biofarmaka yaitu lengkuas (A. galanga). Produktivitas rimpang lengkuas (A.galanga) cukup tingga tetapi memiliki harga jual yang rendah. Harga jual lengkuas (A. galanga) saat ini sudah mencapai Rp.500/Kg, sehingga banyak masyarakat yang kesulitan dalam meningkatkan nilai jual dari rimpang lengkuas (A. galanga). Kegiatan ini diharapkan mampu mengatasi permasalahan yang dihadapi oleh masyarakat. Kegiatan ini bertujuan untuk mengedukasi masyarakat di Desa Tenjo tentang pemanfaatan rimpang lengkuas (A. galanga) sebagai salah satu solusi untuk meningkatkan nilai jual. Pengabdian ini dilakukan dalam beberapa tahap yaitu tahap persiapan (koordinasi dengan ketua Karang Taruna), Penyuluhan (optimalisasi manfaat rimpang lengkuas (A. galanga) dan pelatihan pengolahan) dan evaluasi (survei dan kuisioner). Hasil yang diperoleh dari kegiatan penyuluhan ini adalah meningkatnya pemahaman masyarakat mengenai optimalisasi manfaat dan pengolahan rimpang lengkuas (A. galanga). Selain itu rata-rata peningkatan pengetahuan dan pemahaman masyarakat yaitu sebesar 54% (optimalisasi manfaat rimpang lengkuas (A. galanga)) dan 53% (pengolahan rimpang lengkuas (A. galanga)).
Karakteristik Sediaan Teh Rumput Laut Ulva lactuca dengan Konsentrasi Arang Aktif Sebagai Absorben Cepti Angelina Sinaga; Ginanjar Pratama; Rifki Prayoga Aditia
Agroteknika Vol 7 No 3 (2024): September 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i3.306

Abstract

Teh merupakan minuman yang cukup populer dikalangan masyarakat, rumput laut Ulva lactuca berpotensi untuk dijadikan bahan baku pembuatan teh, karena senyawa aktifnya. Teh dari rumput laut memiliki kekurangan pada aroma dan rasa yang amis, untuk mengurangi bau amisnya dilakukan perendaman menggunakan arang aktif. Tujuan dari penelitian ini adalah menentukan konsentrasi arang aktif terbaik yang dapat mengabsorben aroma amis pada teh U. lactuca, serta mengatahui karakteristik (kadar air, kadar abu, ekstrak dalam air, pH, total fenol dan hedonik). Rancangan percobaan penelitian ini menggunakan RAL dengan 4 taraf perlakuan 2 kali ulangan. Taraf perlakuan teh U. lactuca tersebut meliputi AA1:0% (kontrol), AA2 : 10 % arang aktif, AA3 : 20 % arang aktif dan AA4: 30 % arang aktif. Metode analisis data menggunakan analisis deskriptif pada uji kadar air, kadar abu, kadar ekstrak dalam air, pH, total fenol, dan analisis Kruskal Wallis pada uji hedonik. Hasil penelitian ini menunjukan konsentrasi arang aktif pada proses perendaman teh U. lactuca yang terbaik yaitu dengan perendaman 30 % arang aktif, hasil uji hedonik pada parameter warna : 4,20 aroma : 3,83 rasa : 3,43, nilai kadar air : 13,50 %, nilai kadar abu : 15,49%, nilai ekstrak dalam air : 24,8%, nilai pH 6,48 dan nilai total fenol: 687,30 mg/g.
Co-Authors Apriandi, Azwin Aris Munandar Azni Novshally Bhatara Ayi Meata Cepti Angelina Sinaga Cindi Septiani Devi Faustine Elvina Nuryadin Diah Kusmardini Dini Surilayani Dwi Mulyani Ekadipta Ekadipta Hasanah, Afifah Nurazizatul Julian Alifka Rizky Jumsurizal Jumsurizal Made Suhandana Meata, Bhatara Ayi Nurfitriyana R. Marwita Sari Putri Rifki Prayoga Aditia Rini Yanuarti Riska Chintami Aulia Sakinah Haryati Shafa Tasha Salsadillah